Stewed beef brisket with radish is a famous traditional dish in southern China. It is a good winter recipe because the beef and star anise contained in it are warming and help keep you comfortable in the winter season. Try it for yourself:
- 2 pounds beef brisket (beef tendons can also be used)
- About 2 pounds daikon radish, peeled and chopped into 1 inch chunks
- 1/2 pound carrots, peeled and cut into 1 inch slices
- 1 tbs. cooking oil
- 5 thin slices of ginger
- 4 cloves of garlic
- 1 tbsp chee hou sauce (available at Chinese grocery store)
- 1 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 star anise
- 1 tbsp chicken flavored bouillon
- A pinch of white pepper
- 1 to 2 tbsp cornstarch
- 1 tbsp chopped green onion
- Bring about 1 gallon of water to a boil. Add the whole beef brisket, and bring to a rolling boil over high heat.
- Lower the heat to medium, and allow it to continue boiling for 10 to 15 minutes. You will see a film and foam rise to the surface.
- Turn off the heat, put the brisket under cold running water, and rinse for about 3 minutes. Cut the beef into 1 inch thick pieces. Set aside. Wash the pot.
- Heat the pot on the stove. Add the oil, then add the ginger, garlic, and star anise. Stir for 10 seconds until fragrant, then add the beef. Stir for 1 to 2 minutes.
- Add the chee hou sauce, dark soy sauce, soy sauce, and chicken flavored bouillon
- Check the pot every 20 minutes. As the water boils off, add more water.
- Add the daikon radish and carrot. Stir well, and simmer for another 45 minutes.
- Mix the cornstarch with 1/4 cup of cool water, add it to the pot, and stir well. Add the green onion.
- Turn off the heat.